1. Heat a heavy-bottom stock pot or Dutch oven over medium-high heat. Add the bacon and cook, stirring occasionally, until nicely browned, about 5 minutes. Reduce heat to medium, move the bacon to the sides of the pan, add the chicken and cook for about 3 minutes on each side.

2.  While the bacon and chicken are browning, prepare the vegetables (mince the garlic, dice the onion and potato, and prepare the kale and tomatoes, if using fresh).

3. Remove the chicken from the pot, and add the onion and garlic to the bacon. Sauté for about 3 minutes, or until the onion is translucent. While the onion and garlic are sautéing, dice the chicken and set aside.

5. Add the potato to the pot and sauté another 2 minutes.

6. Add the chicken broth and chicken back to the pot, cover, increase heat to medium high, and bring to a boil. Once boiling, reduce heat to medium, cover, and cook for about 10 minutes.

7. Add the kale, salt, and tomatoes, mix well, and cook covered for another 10 minutes.

8. Remove from heat, stir in the cream and season with fresh ground pepper to taste.

Source: Lani Jacobs-Banner

Tips for What to Do With Excess Ingredients: Bacon can be cooked and added to salads, sandwiches, or eaten on it's own as a snack or part of another meal. Cream can be whipped and served with fresh berries, or added to coffee or tea.